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Showing posts with label Indonesia. Show all posts
Showing posts with label Indonesia. Show all posts

manggo and shirmp salad recipes

manggo and shirmp salad recipes




ingredients shirmp and manggo salad:
- 100grm shirmp, boiled and peeled
- 100grm mango, cut into dice
- 50 grm green paprika
- 50 grm tomato, cut into dice

seasoing manggo and shirmp salad :
- 1 teaspoon, indonesian bay leaf chopped
- 2 teaspoon yoghurt
- 1 teaspoon chilie sauce
- 1 tablespoon tomato sauce

how to make manggo and shirmp salad :
1. mix together yoghurt, chilie sauce, tomato sauce, sugar and salt
2. add salad and shirmp ingerdients
3. serve
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quail eggs in soy sauce

quail eggs in soy sauce

quail eggs in Indonesia usually for side dish and called is Telur puyuh.
This food is a good source of Folate, Vitamin B12, Pantothenic Acid, Iron and Phosphorus, and a very good source of Protein, Riboflavin and Selenium.
this time indonesianoriginalrecipes.blogspot.com will share recipes quail eggs.





ingredients quail eggs in soy sauce :
- 30 quail eggs
- skewers

seasoing quil eggs in soy sauce :
- 200 grm palm sugar
- 4 tablespoon soy sauce
- 700ml water
- 4 red onion
- 1 teaspoon coriander
- salt
- 2 indonesian bay leaf
- 3 cm galangal

how to make quail eggs in soy sauce
- boiling water, add quail eggs, boil until coocked. lift and dry.  then run cold water over eggs
- Peel eggs and set aside
- mashed red onion, galangal, coriader, salt
- boil water ind saucepan. add mashed seasoing, indonesian bay leaf, palm sugar and soy sauce
- boil until coocked if quail eqqs change brown color. lift and colled
- skewrs quail eggs like picture and serve

http://indonesiaoriginalrecipes.blogspot.com/

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soup of the sun ( sup matahari ) indonesian original recipes

soup of the sun ( sup matahari ) indonesian original recipes




ingredient soup of the sun :


1 carrot, cut to length
50 grams of peas
50 grams of oyster mushrooms, disuwir
5 whole cloves garlic, fried, mashed
3 pieces of mushroom, cut into pieces
2 pieces of sausage, sliced 1/2 cm
1,750 ml chicken broth
4 teaspoon salt
1/2 teaspoon ground pepper
1/2 tablespoons granulated sugar

Omelet Ingredients:
4 eggs, beaten off
1/4 teaspoon salt

http://indonesiaoriginalrecipes.blogspot.com/

how to make soup of the sun ( sup matahari ):
Scrambled eggs: whisk the eggs and salt. Pour in flat pan diameter 20 cm. Create a thin omelette. Cut the shape of the sun. Set aside.
Soup: chicken broth boil and garlic until fragrant.
add the carrots, mushrooms, peas and sausage. Cook until half cooked.
Add salt, pepper, and sugar. Stir well.
Place the fried egg in a bowl. Pour the soup over the eggs. Serve.
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lilit satay seafood ( sate lilit )

lilit satay seafood ( sate lilit )


ingredient lilit satay ( sate lilit ) :

- 300grm snapper fish ( ikan kakap )
- 300grm shirmp
- 200ml milk coconut
- 200 grm grated coconut

seasoing lilit satay ( sate lilit ) :


- 2 buah red chillie
- 3 butir Thai pepper / bird's eye chili pepper
- 2 tea spoon salt
- 2 table spoon palm sugar
- 1 tea spoon coriander
- 2 cm galangal

how to make lilit satay ( sate lilit ) :

- cut up snapper fish and shirmp until tender. add grated coconut and mix together
- mashed all seasoning, and mix together it
- spread dough into lemongrass stems
- steam into coocked. and chill
- roasted until change colour
- served

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fried shrimp butter

fried shrimp butter
fried shrimp butter


ingredient/seasoning fried shrimp butter :
- 1 1/2 cm ginger ( be shredded )
- 2 garlic ( shredded )
- 1 tbs pepper powder
- 1 tbsp lime juice
- 500 grm tiger shrimp
- 2 tbsp butter


How to make fried shrimp butter :

- gingger, garlic, pepper powder, lime juice and butter mix together
- coat shrimp with seasonings, let stand 1 hour until the spices to infuse
- head butter, fried the shrimp until change colour. lift and drain
- serve with tomato sauce
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black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes


ingredients: 
500 grams of chicken claw, cleaned and bruised
2 cm ginger 
1,000 ml of water to boil

chicken feet seasoning :
5 cloves garlic, roughly chopped
1 cm ginger, grated
2 curly red chilies, cut into pieces
1 piece deaf
1/2 tablespoon of red yeast rice, brewed, drained
2 tablespoons oyster sauce
2 teaspoons coarse black pepper
1 teaspoon sugar
500 ml chicken broth leftover stew claw
1/2 tablespoon of corn starch and 1/2 tablespoons water, for thickening dissolved
1 leek, sliced skewed
1 teaspoon sesame oil
1 tablespoon oil for sauteing

garnish:
leaf lettuce

direction how to make black pepper chicken feet :

1. Boil water and ginger to a boil. Add chicken feet. Boil 10 minutes. Drain and put in ice water. Remove and drain.

2. Fried chicken feet. 

3. The red yeast rice brewed with boiling water. Drain and did once again. Drain. finely crushed.

4. Heat the oil. Saute garlic, curly red chili, ginger, deaf, and The red yeast rice until fragrant. Add chicken feet. Stir well. 

5. Insert the oyster sauce, black pepper, and sugar. Stir well.

6. Pour the chicken broth in small increments. Cook until absorbed. Thicken with corn starch solution. Stir until thick. Add green onion and sesame oil. Stir well.

servering to 5 people



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Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes


Ingredients
75 gr Beef skin crackers *                              
2 tbsp Black Soya beans-boiled                     
50 gr Tempe/Tofus-dice cuted & fried         
200 ml Coconut milk, 2 tbsp Frying oil          
2 Kaffir lime leaves, ½ st Kaffir lime juice  

Grind into a paste:
2 Red chilies, 5 Cayenne peppers, Salt
2 Candlenuts, 1 cloves Garlic
1 small Tomato, 8 Shallots, Sugar
1 cm Lesser galangal (optional)

Directions
- Soak the skin crackers in water until the crackers swollen & soft, squeeze a bit to drain them. Sauté the spices paste & kaffir lime leaves with frying oil; pour in coconut milk. Add in crackers, tempe/tofu & soya beans. Stir constantly.
- Cook until the crackers become soft & coconut milk reduced. Pour in kaffir lime juice. Stir well.
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woku chicken ala manado ( ayam woku manado ) recipes indonesian

woku chicken ala manado ( ayam woku manado ) recipes indonesia



woku chicken Ingredients
1 Chicken-cut, 1 tsp Salt, 150 ml Water       
5 tbsp Frying oil, 2 Lemongrass-bruised         
2 tbsp Lime juice, 30 Lemon basil leaves        
½ tsp Sugar, 100 ml Coconut milk 
    
Thinly sliced:                                        
7 Kaffir lime leaves, 1 Pandan leaf              
5 Green chilies, 1 stalk Turmeric leaves     
3 Green onions

Grind into a paste:
6 Candlenuts, 2 cm Turmeric
4 Bird`s eye chilies, 2 tsp Salt
3 cloves Garlic, 3 cm Ginger
3 Cayenne peppers, 7 Green chilies
8 Shallots, 1 Tomato

How to make
 Rub the chicken with salt & lime juice; let it stand for 30 mins; then fry until half cooked.
 Sauté the spices paste with oil. Stir in the chicken & other ingredients with the exceptions of basil leaves & green onions. 
 Pour in the water & coconut milk; bring to a simmer. Cook until the chicken tender & the gravy reduced; add in basil leaves & green onions, cook for 2 mins.

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fried noodles ( mie goreng ) indonesian recipes

fried noodles ( mie goreng ) indonesian recipes

fried noodles ( mie goreng ) indonesian recipes

Ingredients
-  300 gr Egg Noodles-boiled ½ done               
-  300 gr Chicken fillet-sliced                            
-  50 gr Cabbage & ½ shallot sliced                   
-  4 Eggs-beaten & make scrambled eggs        
-  3 Green onions & 50 gr Pak choi-sliced      
-  75 gr Carrot-cut, 5 Meatballs-sliced        
-  2 tbsp Sesame oil, 5 tbsp Frying fat          
-  Deep fried shallot     
                                         
Grind into a paste:
- 6 Shallots, 4 Garlic cloves
- 2 cm Ginger, 2 Chilies (optional)
- 2 tsp Peppercorns, 1½ tsp Salt

Sauces mixture:
- 4 tbsp sweet Soysauce, 2 tsp Soysauce
- 1 tbsp Fish sauce, 2 tbsp Oyster sauce
- 2 tsp Worchestershire sauce

Directions
-   Sauté the spices paste & onion with sesame oil. Pour in frying oil; add in chicken & meatballs. Fry until the chicken cooked. Put in noodles & sauce mixture, mix until it well combined.
-   Add in scrambled eggs & vegetables, fry until it`s cooked. Sprinkle with fried shallot.
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Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes

Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes


Ingredients
-  2 Lemongrass-bruised, 3 Bay leaves     
-  3 cloves Garlic & ½ cm Ginger-grind
-  2 tbsp Coconut/brown sugar                   
-  1 tsp Salt, 1 Cayenne pepper (option)-grind
-  5 tsp Tamarind juice, 5 tbsp Sugar     
-  ½ tsp Chicken broth powder Optional   ( you can replace with msg)
-  2 cm Galangal-crushed, Frying oil         
-  10 Shallots-thinly sliced, 250 gr Peanuts
-  ½ tsp Coriander pwd, 100 ml Water     
-  5 Red chilies-thinly sliced

Deep fried:
-  500 gr Tempeh-small & thinly sliced

Directions
-   Sauté ground spices, lemongrass, galangal & bay leaves with 2 tbsp frying oil. Add in brown sugar, sugar, coriander, tamarind juice, broth, salt & water. Stir constantly & cook until the sauce becomes thick.
-   Put in deep fried tempeh, peanuts, shallots & chilies. Stir until the sauce cover it all.
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javanese tempeh & chili sauce ( sambal tumpang ) indonesian recipes

javanese tempeh & chili sauce ( sambal tumpang ) Indonesian Recipes

javanese tempeh & chili sauce ( sambal tumpang ) indonesian recipes

Sambal tumpang Ingredients
-  5 Red chilies, 7 Bird`s eye chilies      
-  200 ml Coconut milk+50 ml Water, 6 Shallots
-  4 cloves Garlic, 2 Bay leaves, Salt     
-  2 cm Galangal-bruised, 5 Kaffir lime leaves
-  3 Candlenuts, 1 cm Lasser galangal    
-  2 cm Ginger-bruised, Shrimp crackers
-  200 gr Old tempeh *, ½ tsp Pepper   
-  10 Long beans & Spinach-cuted & boiled
-  ½ tsp Shrimp paste (optional)               
-  50 gr Bean sprout-soaked in hot water
-  1 tsp Coriander, 2 tsp Brown sugar

Directions How to make Sambal tumpang:
-   Boil chilies, shallots, garlic & tempeh until wited; drain. 
-   Pound tempeh with a pestle, set aside. Grind the chilies, shallots, garlic, shrimp paste, candlenuts, lasser galangal, coriander & pepper. 
-   Boil the tempeh, ground spices, lime leaves, bay leaves, ginger, galangal, salt, sugar, water & coconut milk. Turn the heat to low, cook until the liquid absorb. Remove from the heat.
-   Drain the vegetables; place them in a serving plate. Serve the tempeh paste with vegetables & shrimp crackers.
* If U can`t find old tempeh, use fresh tempeh.
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Meat and Grated Curry ala makasar ( pallu basa ) indonesian recipes

Meat and Grated Curry ala makasar ( pallu basa ) Indonesian Recipes



Pallu basa Ingredients:
3 tbsp Oil
2 stalks Lemon Grass, bruised
1/2 nutmeg Nutmeg
3 Cloves
5 cm Cinnamon stick
1 kg Beef, cut into pieces (1 X 3 X 5 cm)
150 g Shredded coconut, roasted, ground
1 liter Coconut milk from 1 coconut
2 tbsp Tamarind juice

Spices (ground):
2 tbsp Coriander
1/2 tbsp Peppercorns
1 tsp Cumin
1/4 tsp Aniseed
100 g Red chili peppers
8 Shallots
1 1/2 tsp Chopped ginger
1 tbsp Chopped galangal
1 tsp Salt

How To Make Pallu basa :
Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
Add beef and stir.
Then add roasted coconut and coconut milk.
Simmer and stir from time to time until the beef is tender and the gravy has thickened.
Add the tamarind juice and simmer over low heat for 5 more minutes.
Serve hot.
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besengek chikcen ( Ayam Besengek ) indonesian recipes

besengek chikcen ( Ayam Besengek ) indonesian recipes


Besengek chicken Ingredients:
500gr chicken broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice


How To Make besengek chicken:
Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
Add onion and garlic to chicken and fry until onion turns medium brown.
Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.
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wingko babat cake ( wingko babat ) indonesian recipes

wingko babat cake ( wingko babat ) indonesian recipes


wingko babat Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

how to make wingko babat :
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown
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Steamed Coconut Cupcakes ( Putu Ayu ) Indonesian Recipes

Steamed Coconut Cupcakes ( Putu Ayu ) Indonesian Recipes

putu ayu Ingredients:
1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 tsp baking powder
1/2 tbsp green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 tsp salt

How to make putu ayu:
Grease 15 cupcake moulds.

Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.

Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.

Fold in the food coloring and stir to combine.

Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.

Fill the moulds with batter until full.

Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.

When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.
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Lumpur Cake ( Kue Lumpur ) indonesian recipes

Lumpur Cake ( Kue Lumpur ) indonesian recipes


Ingredients:
75 g margarine or butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 tsp salt
1 tsp vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered


How to:
Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.

Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.

Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.

Cover again and continue cooking for about 5 minutes. Unmold and serve.
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spiced Sambal egg ( sambal goreng telur ) indonesian recipes

spiced Sambal egg ( sambal goreng telur ) indonesian recipes


Ingredients:
5 Eggs, hard-boiled and Sliced into halves
2 tbsp Peanut oil
1 medium Onion, chopped
2 Cloves garlic, chopped
1 Candlenut, grated
1 tsp Laos (galangal)
1 tsp Sambal Ulek (Look for Sambal Ulek Recipe in my recipe list to learn how to prepare it)
Salt to taste
½ tsp Brown sugar
1 Salam leaf
1 cup Coconut milk

How to make:
Place the sliced eggs in a serving dish.
In separate pan, heat up peanut oil.
Saute onion, garlic, candlenut, laos (galangal), sambal oelek and salt.
Be cautious to avoid burning.
Add brown sugar, salam leaf and coconut milk.
Bring mixture to boil and then simmer for 10 minutes.
Pour mixture over hard-boiled eggs and serve.
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Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes


Ingredients :
500g (1lb) glutinous rice
2 cups water
1 cup thick coconut milk
250g (8oz) finely chopped chicken
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons oil
2 cloves garlic, crushed
2 curry leaves
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon dried shrimp paste (trasi)
squeeze of lemon juice
squares of banana leaf or aluminium foil


How To Make:
Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.
Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.
Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.
Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.
These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.

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Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa ) indoneisan recipes

Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa )


Ingredients:
1 chicken
4 onions
2 cloves garlic
2 red lomboks (large chilies)
2 tbsp kecap manis (dark sweet soy sauce)
1 lime (juice)
3 cloves
250 ml chicken stock (see recipe)
salt to taste
3 tbsp oil

How TO Make:
1. Cut the chicken into large pieces.
2. Cut the onions and the garlic fine.
3. Slice the lomboks into small rings.
4. Rub the chicken in with the kecap and the lime juce.
5. Heat in a wok the oil and fry the chicken golden brown.
6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.
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Cow's Foot Curry ( Gulai Kikil ) indonesian recipes

Cow's Foot Curry ( Gulai Kikil ) indonesian recipes


Ingredients:
1 Foot of cow
4 cups Coconut milk
1 Turmeric leaf
2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".
2 Kaffir lime leaves
1 stalk Lemongrass


Blended spices:
1 tbsp Blended red chilies
2 cm Turmeric
5 pcs Candlenuts
2 cm Laos / Galangal
6 cloves Garlic
10 pcs Shallots

How To:
1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.
2. Remove the bones and then cut the meat into small sizes according to your preference.
3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.
4. Add the meat pieces and cook until the coconut milk thickens and oily.
5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.
6. Lift.
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